Yams With Ginger And Cinnamon Recipes

BAKED YAMS WITH GINGER-MOLASSES BUTTER

Steps:

• Mix first 6 ingredients in small bowl to blend. Stir in crystallized ginger. Season with salt and generous amount of pepper. (Can be made 3 days ahead. Cover; chill. Bring ginger-molasses butter to room temperature before using.)
• Preheat oven to 350°F. Pierce yams in several places with fork; bake on rimmed baking sheet until tender when pierced with fork, about 50 minutes.
• Cut lengthwise slit in each yam and press in ends to open top. Spoon 2 tablespoons ginger-molasses butter into each yam and serve.

SOUTHERN STYLE CANDIED YAMS WITH GINGERSNAP CRUNCH

Steps:

• For the yams: Preheat the oven to 400 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt and pepper. 2. Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the brown sugar, honey, cinnamon, vanilla and nutmeg and cook, stirring, until the mixture comes to a simmer and the sugar dissolves, 4 minutes. Remove from the heat, add to the yams and toss to coat. Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. Cover tightly with foil and bake until beginning to become tender, 30 minutes.
• For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator. Remove the foil from the yams and stir to coat with the sauce. Continue baking uncovered until the potatoes are tender and the sauce has thickened, 20 to 25 minutes. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve.

GINGERED YAMS

Steps:

• Heat a small saucepan over medium heat.
• Add 1 tablespoon of the butter and swirl to coat the bottom of the pan.
• Add the garlic and ginger and sauté, stirring occasionally until the garlic is brown, 3 to 4 minutes.
• Add the cream and reduce by one-third over low heat, about 10 minutes.
• Keep warm.
• Meanwhile, combine the yams in a large saucepan with enough water to cover them completely.
• Bring to the boil over high heat and cook until the yams can be pierced easily with the tip of a knife, 20 to 30 minutes.
• Drain and transfer to a food processor.
• Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth.
• Transfer the potatoes to a bowl, correct the seasonings, and serve.

BAKED SWEET POTATOES WITH GINGER AND HONEY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
• Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

BAKED YAMS WITH GINGER AND HONEY

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, toss together all ingredients. Transfer to a large 9x13 pan.
• Bake for 20 minutes and stir potatoes. Bake for another 20 minutes (or until potatoes are tender).

YAM BLINIS WITH BROWN SUGAR-GINGER SAUCE

Steps:

• Dissolve white sugar and yeast in warmed milk. Let stand until foamy, about 10 minutes.
• Pierce yam in several places in a fork. Cook in the microwave until soft, about 7 minutes. Mash with a fork on a small plate.
• Whisk egg and vanilla extract together in a small bowl.
• Sift whole wheat flour, all-purpose flour, 1 teaspoon brown sugar, cinnamon, and salt together in a large bowl. Add milk mixture, mashed yam, and egg mixture; stir until batter is the consistency of sour cream.
• Heat a large nonstick skillet over medium-high heat; grease with cooking spray. Drop 1/4 cup batter onto the skillet; cook until edges are dry, 30 to 40 seconds. Flip and cook until browned on the other side, about 30 seconds more. Transfer to a plate. Repeat with remaining batter, greasing skillet between batches.
• Combine 1/2 cup milk, 3 tablespoons brown sugar, ginger, and cornstarch in a small saucepan. Cook over medium heat, whisking constantly, until smooth and thick, 3 to 5 minutes. Pour over blinis.

CANDIED YAMS

Steps:

• Preheat the oven to 375°F.
• Peel and halve the yams crosswise. Cut each half lengthwise into 4 wedges.
• Place the yams in a baking dish that will hold them in a snug single layer.
• Tuck the orange zest and cinnamon sticks among the yams.
• In a bowl, whisk together the orange juice, maple syrup, oil, lemon juice, ginger, and salt. (Note: if you're using butter, omit it in this step, but dot the assembled casserole with small pieces of it before it goes into the oven.) Pour the mixture over the yams.
• Bake for 1 1/4 hours, basting every 15 minutes, until the yams are tender and glazed and the pan juices are syrupy.
• Remove the orange zest and cinnamon sticks before serving.

YAMS WITH GINGER AND CINNAMON

Steps:

• Prepare vegetables.
• Heat 1 tbs broth in a 12-inch or larger stainless steel skillet. Sauté onion over medium heat for 5 minutes stirring frequently. Add garlic and ginger and continue to sauté for another minute stirring constantly.
• Add yams, cinnamon, honey, and broth. Mix and simmer over low heat covered for about 15 minutes, or until yams are tender. Season with salt and pepper.